-
1
In a covered boiler, cook carrots in water until soft.
-
2
Remove from heat and mash.
-
3
Stir in pumpkin, honey, and cream of tartar.
-
4
Cook uncovered over low to medium heat to soft ball (235F or 115C).
-
5
Stir.
-
6
occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom.
-
7
Depending on how much moisture is in your vegetables, this may take a couple of hours.
-
8
Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
-
9
Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides.
-
10
At a minimum, smoothly cover the bread surface.
-
11
If you like peanut butter, a thicker layer is fine.
-
12
When the candy reaches soft ball, remove from heat.
-
13
Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
-
14
Spread the pumpkin candy inside each pita.
-
15
It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
-
16
Refrigerate overnight.
-
17
With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
-
18
(Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin.
-
19
You can also use other winter squash, but the sweetness and the color may be less intense.
-
20
Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert.
-
21
Whole or refined wheat pitas are fine.
-
22
).
